Hunter's Stew

Rhonda Sine


A one-pot wonder. I'm not sure why they call this Hunter's Stew since we don't actually hunt for beef, pork and vegetables but it sure is tasty. Serve with crusty bread for a warm, filling meal on a cold winter's day.

pinch tips: How to Use a Meat Thermometer




6 large servings


30 Min


1 Hr


Stove Top


1/2 lb
uncooked bacon, diced
1/2 lb
ground beef
1/2 lb
plain ground pork
large onion, diced
2 lb
head of cabbage, chopped
2 lb
potatoes, chopped
1 c
italian hot peppers in tomato sauce, pureed (i like delallo's or oliverio's)
2 c
beef broth
salt and pepper

Directions Step-By-Step

In a Dutch oven, fry the bacon til crisp. Drain all the grease except 2 T (I save mine for other things) and remove bacon and set aside. Brown beef and pork in bacon fat. Add onions and cook for a few minutes. Add cabbage and cook with the lid on for a few minutes. Add potatoes, salt and pepper and beef broth and cook on low for about 10 minutes. Add peppers and bacon, stirring to mix well, cover and simmer another 10 minutes until potatoes are fork tender. Serve with good bread. Makes 6 large servings.

About this Recipe

Main Ingredient: Pork
Regional Style: American